in Recipes

Pasta with lemon and caviar

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Ingredients for 2 servings:

  • 200g spaghetti
  • Salt
  • ½ lemon(s), untreated
  • ½ tbsp butter
  • 1 dashes Prosecco (optional)
  • 150 g cream, very fresh
  • 2 sprigs of dill
  • Pepper, freshly ground
  • 1 jar caviar (trout caviar, 50 g content)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in salted water according to the package instructions until al dente. Meanwhile, wash the lemon in hot water and thinly slice the zest into thin strips. Squeeze out the juice. Heat the butter in a saucepan and briefly sauté the lemon zest over medium heat. Deglaze with Prosecco, if desired, pour in the cream, and let it reduce slightly. Rinse the dill, shake dry, and pick off the tips. Season the cream with salt, pepper, and a little lemon juice. Drain the pasta and toss with the cream. Divide among plates, spoon the caviar on top, and garnish with dill. Serve with Prosecco.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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